Chocolate Covered Strawberry Cake Recipe

How to Make Chocolate Covered Strawberry Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine cake mix (1 box, 15.25 oz) and 1 (3 oz) package of gelatin.
3. Add 1 cup water, 1/2 cup vegetable oil, and 3 large eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl as needed.
4. Pour batter evenly into prepared pans.
5. Bake according to the cake mix box instructions for 9-inch round pans (approximately 30-35 minutes).
6. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely (about 1 hour).
7. While cakes cool, wash and thoroughly dry 1 pint of strawberries.
8. Line a baking sheet with wax paper.
9. In a small saucepan, melt 12 oz of vanilla baking chips and 1/4 cup of shortening over low heat, stirring constantly. Remove from heat.
10. Dip the lower half of each strawberry into the melted chocolate mixture, allowing excess to drip off.
11. Place dipped strawberries on the wax paper-lined baking sheet and refrigerate for at least 30 minutes, or until the chocolate is firm.
12. Once the cakes are completely cool, carefully slice each cake horizontally into two layers using a serrated knife.
13. On a serving plate, place the top half of one cake layer, cut-side up.
14. Spread 1/3 cup of jam evenly over the cake layer.
15. Add the bottom half of the same layer, cut-side down.
16. Spread another 1/3 cup of jam over this layer.
17. Repeat steps 13-16 with the remaining cake layers.
18. Frost the entire cake with your favorite frosting.
19. Arrange the chocolate-covered strawberries around the top and sides of the cake.
20. Place 5 additional strawberries on top of the cake for garnish.
21. Refrigerate the cake before serving.